Vegetarian Stir-Fried Rice with Tofu
A satisfying and flavorful vegetarian stir-fry combining tofu, vibrant vegetables, and soy sauce over rice for a delicious low-calorie meal.
10 min
Prep
25 min
Cook
4
Serves
350
Calories
Macros · per serving
18g protein
45g carbs
11g fat
Ingredients
For 4 servings
- 400 grams tofu
- 1 cup brown rice
- 2 cups frozen mixed vegetables
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 2 cloves garlic
- 2 green onion
- 2 egg
- salt — to taste
- black pepper — to taste
Instructions
- 1
Cook the brown rice according to package instructions and set aside.
- 2
Drain the tofu and press it to remove excess moisture, then cut into small cubes.
- 3
In a large pan, heat olive oil over medium heat. Add garlic cloves, minced, and sauté until fragrant.
- 4
Add the tofu cubes to the pan, season with salt and black pepper, and cook until golden brown on all sides, about 8-10 minutes.
- 5
Remove the tofu from the pan and set aside. In the same pan, add sesame oil and stir in the frozen mixed vegetables. Cook until heated through, about 5-7 minutes.
- 6
Push the vegetables to one side of the pan and crack the eggs into the empty space. Scramble the eggs until cooked, then mix with the vegetables.
- 7
Add the cooked rice and tofu back to the pan. Pour in the soy sauce and stir everything together until well combined and heated through.
- 8
Garnish with chopped green onion before serving.
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